American Praline

2 1⁄2 oz Rye, Bulleit

1⁄2 oz Bénédictine

1⁄4 oz Aperol

1⁄4 oz Orgeat

2 ds Bitters, Fee Brothers Black Walnut

Instructions

Combine, stir, strain into rocks glass with large ice chunks

History

Unique

Cocktail summary

Created by

egilmore

Is the

author's original creation

Curator

Not yet rated

Average

4 stars

(21 ratings)

Cocktail Book

From other users

Subbed curry leaf syrup for orgeat. Nutty and sweet old fashioned. — ★★★
I don’t find it too sweet. I think it’s pretty rye forward and the Black Walnut Bitters really balance it. — ★★★
The accents still let the rye show through. — ★★★★
A bit sweet — ★★★★

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Comments

very cool. I substituted a few drops of dry amontillado for the bitters

Surprisingly, all those accent flavors still let the rye show through. Good balance though it may be a bit sweeter than some would prefer.

Pretty good. Next time (there will be one) I might try Campari in place of Aperol to take the sweetness down a smidgin.

Since I'm not a big Aperol fan, I made this with Bigallet China-China in lieu of that. I also added 2 ds of El Guapo Chicory-Pecan bitters instead of the Black Walnut. I liked the resulting drink, but found it a bit too sweet for my taste. I added something approaching 1/4 oz of Eda Rhyne Rustic Black Walnut Nocino (which is fairly bitter) and this brought the sweetness into perfect balance for my taste.